Directions:

Scrubbed your potatoes under cold water and prick them all around with the tines of a fork. Place the potatoes directly on the rack of a 400 F degree heated oven and bake for 1 hour.

Remove the potatoes and let cool for about 10-15 minutes. Slice in half lengthwise and scoop out the flesh of the potatoes into a bowl, leaving a small potato wall in the skins.

Run the potatoes through a ricer or a masher to break the potatoes into small pieces. Stir 2 tablespoons of Country Crock® butter, the heavy cream, sour cream, ½ cup gruyere and a generous amount of salt and pepper. Mix until the potatoes are creamy. Taste and adjust seasoning as necessary.

Arrange the potato skins in a 9x13 casserole dish – you will most likely only be able to fit about 6-8 skins. Fill them with half the mash and then use the remaining amount to cover the top. Sprinkle with crumbled bacon, ¼ cup of cheese and dot with the remaining 4 tablespoons of butter.

Place the casserole in a 350 F degree heated oven and bake for 20 minutes, turn the heat to 375 F degrees and cook for an additional 10 minutes.

Let sit for about 10 minutes before serving and garnish with either chopped parsley or chives.

If making ahead, you can prepare steps 1-3 storing the mash and potato skins in separate airtight containers in the refrigerator. Prepare the casserole the day of serving.

Share this Recipe

You Might Also Like

The Idaho Potato Commission

Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.